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1
Boil about 2 c.
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2
water in a lg.
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pot.
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Wash your cabbage.
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Then place the full head into the boiling water for a few min.
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(Pour water into a measuring cup and save.) You will see the outer leaves softening.
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Remove.
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Turn upside down on a cutting board and remove a good portion of the stem.
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Gentley and carefully peel off full leaves until you no longer can pull any off.
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Wrap each ball separately with a leaf.
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Shred the remaining cabbage and put it back into the lg.
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pot.
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To make the rolls to meats add egg, rice, garlic, salt, paprika,(1/2 tsp.chili powder opt.) and pepper. Make rolls and roll a leaf around each. Lay your cabbage rolls on top of the shredded cabbage.
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14
Pour the canned puree over the the top and add the spices( bay leaves, peppercorn, and basil.
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Pour as much water in as needed to produce enough liquid to cook on stove with.
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Bring to a boil, then simmer for about 1 1/2 to 2 hrs.
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Meat should be soft.
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If you have too much liquid.
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19
Remove the rolls.
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20
In a small saucepan melt 2 tblsp margarine and 2 tblsp.
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flour and make a roux.
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22
When a golden yellow, shut off your heat and add 1 tsp.
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hungarian sweet paprika.
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This gives the sauce a nice flavor and thickens the sauce as well.
